It is a quick paratha to make and mainly requires onions and wheat flour. While there isn’t much complicated steps with the onion paratha recipe, here are some tips to make it perfect. Firstly, cut the onions really fine else it will be really difficult to roll the paratha. Also, do not keep the stuffing for a long time, as onions release moisture and will be difficult to roll. Lastly, onion paratha tastes great when stuffing is slightly spicy. if you are serving it spicy then it is best served with boondi raita or curd/yogurt which helps in reducing the heat.
Well, let’s talk about the recipe now. For onion paratha, you will need…..
Ingredients
For dough:
- 2 cups Wheat flour
- ¼ tsp. Salt
- 1 tsp. Oil
- 1 cup Water, or as required for kneading
For stuffing:
- 1 tsp. Oil
Onion Paratha
- 1 cup Onion, finely chopped
- ½ tsp. Ginger-garlic paste
- ½ tsp. Kashmiri Red Chilli powder
- 2 tbsps. Coriander leaves, finely chopped
- ½ tsp. Turmeric powder
- ¼ tsp. Cumin powder
- Salt, to taste
- ½ tsp. Dry Mango powder / Amchur
- ¼ tsp. Garam masala
- ¼ tsp. Caraway seeds / Ajwain
Method
- First knead the dough using the ingredients mentioned under ‘For dough’ and rest the dough for 20 minutes.
- Meanwhile, prepare the stuffing by heating a pan with a teaspoon of oil.
- Add in 1 cup finely chopped onions and saute for a minute.
- Also add half teaspoon ginger-garlic paste and continue to saute till the onions turn translucent.
- Next, turn off the flame and add spices, salt and chopped coriander leaves.
- Combine all the ingredients well, and onion paratha stuffing is ready.
- After dough has rested for 20 minutes, knead the dough slightly.
- Pinch a ball sized dough, roll the dough to roughly about 4 inches in diameter.
- Place two tablespoons of prepared onion stuffing in the center of the rolled dough.
- Bring together the edges of the rolled dough after putting in the stuffing and seal the stuffing inside the dough.
- Sprinkle some flour and roll the stuffed dough to form a chappathi size.
- On a hot tawa place the rolled paratha and cook both sides.
- Also brush oil / ghee and press slightly.
- Finally, serve hot onion paratha with a curry of your choice or sauce, raita or pickle.